First Look Into Chez Soi, Opening Tonight in Manhattan Beach
Mark Gold’s kanpachi with tofu

Following the shutter of his West Hollywood restaurant, Eva, Mark Gold quickly resurfaced as the executive chef at Chez Soi, the new restaurant from Fraiche founder and L’Epicerie owner Thierry Perez, with partner Ty Burrell of Modern Family fame. The new Manhattan Beach restaurant, which replaces Sashi Sushi at the Metlox Plaza in the South Bay city’s core, finds the Water Grill and Cafe Pinot veteran changing menus daily, lead by market whims and sustainable suppliers in stirring compositions of edible micro-flowers, silhouettes of razor-thin root vegetables, smoked nuts, charred fruit, and pure proteins masterfully manipulated for memorable flavor, beauty, and texture. Gold’s menus bear a fish-focused section, as well as explorations of pasta, and plant-based sides and starters.

Gold tells Grub Street his aim is to offer Manhattan Beach a fine-dining caliber, chef-driven experience at a more approachable price point than is typically found around here in an atmosphere where one might actually hear their table-mates.

Backing his menus, the copper bar carries several state-sourced IPAs among its taps, while Salt Lake City’s Bar X crafted a menu of simply made classics that place a focus on the spirits. We spent a short spell in Gold’s kitchen yesterday as he prepped for the restaurant’s opening party. Come see what he’s cooking at Chez Soi in our slideshow.

Chez Soi, 451 Manhattan Beach Blvd. Manhattan Beach; 310-802-1212.

Opening tonight at 451 Manhattan Beach Blvd. 
The cocktails are kept simple and spirit-forward.
Chez Soi has an icy mason jar of eggs on its bar counter for its egg white drinks.
The former Eva chef-owner is now found in Manhattan Beach.
With espuma made from Japanese tofu seasoned with dashi and yuzu kosho, radishes, and cilantro flowers.
Beet and strawberries with smoked walnuts, charred cucumber, and sheep’s milk yogurt.
Crispy, with braised lettuce, radishes, and chive sauce.
Gold’s team assembles the belly in layers before it is cooked sous vide, pressed, and then steamed in Cryovac. Topped with artichokes and pea tendrils.
Tops a table in the lounge area.
Executive chef at Chez Soi.
First Look Into Chez Soi, Opening Tonight in Manhattan Beach